Olivine tomatoes are a variety recognised for their versatility in the kitchen and very good shelf life.

300 - 350 g

Weight

Mars - Nov.

Saison

Harvested

by hand

Packed

by our market gardeners

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

Tomatoes arrived in France in the 16th century after their discovery in South America. Tomatoes are an annual plant which produce fruit throughout the season.

Our tomatoes are grown as a protected crop. This approach protects the plants from poor weather and pests, making it possible to reduce the use of synthetic pesticides. Prince de Bretagne’s market gardeners have all used beneficial insects to naturally pollinate and protect their tomato plants for several decades. They are committed to producing tomatoes using healthier and more sustainable agricultural approaches (harvesting of rainwater, recycling of water and crop waste etc.). Soil-grown organic tomatoes are available from May.

Prince de Bretagne’s producers harvest tomatoes every day by hand. Olivine tomatoes are packed directly on the farm to limit handling, and guarantee freshness and better shelf life.

Almost 80% of tomato packaging is already made of wood and cardboard from sustainably managed forests. Olivine tomatoes are only sold loose, as are the majority of our tomatoes.

Find out more about our agroecological approach
Find out more about our agroecological approach

Cooking tips

HOW TO CHOOSE OLIVINE TOMATOES

Oblong in shape, Olivine tomatoes are notable for their meaty flesh and low juice content. Olivine tomatoes should be red and firm.

HOW TO PREPARE OLIVINE TOMATOES

Wash Olivine tomatoes in water and dry them. Wash tomatoes at the last moment, just before cooking or eating them as they will keep better and retain all their flavour.

Olivine tomatoes are highly versatile, being perfect for making coulis and sauces and standing up well to cooking (barbecue, grill, quiches etc.).

They can also be sliced and used in salads or cooked. Cut vertically rather than horizontally, as the tomatoes will keep their shape and flavour better in salads.

HOW TO COOK OLIVINE TOMATOES

Olivine tomatoes are good for all types of cooking, so allow:

5 mins

Pan-fried

20 mins

Cooking for a coulis

40 to 45 mins

In the oven as an accompaniment

 

 

HOW TO STORE OLIVINE TOMATOES

The taste of tomatoes is first linked to the variety grown and then to their storage: to preserve their fragrance and taste, tomatoes must be stored at room temperature and not in the fridge.

Olivine tomatoes can be kept at room temperature for three to four days in a fruit bowl or similar.
Leave the stems attached because this guarantees their freshness. In addition, they continue to draw sap from it, even after harvest.
You should also avoid keeping them near a heat source as this softens their flesh.

Cooking suggestions

Olivine tomatoes are ideal for all types of dishes:

  • They are delicious raw in salads, in thick or thin slices.

Olivine tomatoes are interesting raw because of their firmness. The very firm nature of Olivine tomatoes and their elongated shape mean these tomatoes can be hollowed out and presented as edible verrines!

  • Olivine tomatoes stand up well to cooking. They are the perfect choice for pizzas, quiches, ratatouille, gratins etc. They are also good on the barbecue.

Chef’s tip

Tomatoes are not a vegetable but a fruit. They can therefore accompany both savoury and sweet dishes!

Nutrition

Olivine tomatoes are a source of vitamin C. Make the most of them!

Energy (kj/kcal) 77/19
Fat (g) 0.29
of which saturated fat (g) 0.05
Carbohydrate (g) 1.99
of which sugar (g) 1.99
Dietary fibre (g) 1.27

Protein (g)

1.07
Salt (g) 0.28
Vitamin C (mg) 15.5